PALEO PAD THAI
I was craving some authentic tasting Pad Thai (not the bright orange colored sticky noodles that you find at some Thai restaurants...this is not the recipe). I rarely eat leftovers, but we had a small container of this left in the fridge and I inhaled it the next day. I just sat right down on the kitchen floor and went to town on it with a fork. It was a beautiful moment. My husband went looking for it when he got home from work, and was so upset that I had eaten it that he demanded that I make it again the following night.
I couldn't find a pure tamarind paste (they all had sugar or other additives), so I made a similar tasting paste by combining dates and lime juice in the sauce. I used a combination of zucchini noodles and kelp noodles to give the noodles different texture.
An important step in this process is to salt the zucchini noodles and allow them to sit and release any excess moisture. This will help ensure you don't have a soggy mess of noodles. I generally allow mine to sit for at least 20 minutes and then wring them out gently with a couple paper towels. This will help get rid of as much moisture as possible.
You can use different proteins in this dish such as shrimp or sliced pork, just make sure to adjust the cooking times accordingly. You can also adjust the amount of the sauce you use to fit your taste, and add more heat by increasing the cayenne pepper in the sauce or adding some red pepper flakes. Topping it with toasted cashews gives the dish a little crunch, and some chopped coriander or cilantro adds a light fresh flavor. Serve with some extra lime wedges and you have yourself one delicious meal!
I couldn't find a pure tamarind paste (they all had sugar or other additives), so I made a similar tasting paste by combining dates and lime juice in the sauce. I used a combination of zucchini noodles and kelp noodles to give the noodles different texture.
An important step in this process is to salt the zucchini noodles and allow them to sit and release any excess moisture. This will help ensure you don't have a soggy mess of noodles. I generally allow mine to sit for at least 20 minutes and then wring them out gently with a couple paper towels. This will help get rid of as much moisture as possible.
You can use different proteins in this dish such as shrimp or sliced pork, just make sure to adjust the cooking times accordingly. You can also adjust the amount of the sauce you use to fit your taste, and add more heat by increasing the cayenne pepper in the sauce or adding some red pepper flakes. Topping it with toasted cashews gives the dish a little crunch, and some chopped coriander or cilantro adds a light fresh flavor. Serve with some extra lime wedges and you have yourself one delicious meal!
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Paleo Pad ThaiPrep time: 25 mins Cook time: 20 mins Servings: 4
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Ingredients:-
1 package kelp noodles
- 3 medium sized zucchinis, julienned or cut into noodle shapes (using a spiral vegetable slicer)
- 1/2 cup raw cashews, chopped small (for topping)
- 3 Tbsp. lard/bacon fat or tallow
- 1 1/2 pounds boneless, skinless chicken breasts, cut into small bite sized pieces
- 2 medium sized shallots, finely chopped
- 5 cloves of garlic, chopped
- 3/4 cup chopped green onion
- 3 carrots, julienned
- 4 eggs, whisked
- 1/2 cup fresh coriander or cilantro, chopped (optional, for topping)
- 1 lime, quartered (for serving)
- Sea salt
- Ground black pepper
SAUCE:
- 5 Medjool dates, pitted
- 5 Tbsp. fish sauce
- 5 Tbsp. coconut aminos
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. fresh lime juice
- 3 Tbsp. raw honey
- 3/4 tsp. ground ginger
- 1/2 tsp. cayenne pepper (or more if you like more heat)
Equipment:
- Large skillet or wok
- Stirring spoon
- Cutting board
- Kitchen knife
- Spiral vegetable slicer
- Food processor
- Measuring cups
- Measuring spoons
Directions:
1. Prepare vegetables. Rinse kelp noodles and place in a large bowl of warm water to soak. Place zucchini noodles in a strainer int the sink and toss with a few dashes of sea salt. Allow the noodles to sit and release their excess moisture.
2. Combine all sauce ingredients together in a food processor or blender. Mix until well combined and no chunks remain. Set aside.
3. Place a large skillet or wok over medium high heat and add the chopped cashews and stir until they are light brown. Transfer to a small bowl and set aside.
4. Add the lard/bacon fat or tallow to the pan and allow to get hot. Season the chicken breasts with a little sea salt and black pepper and add to the pan. Cook for about 3 minutes, stirring frequently. Add the shallots and garlic and cook for another 3 minutes or until the chicken is cooked through, stirring frequently. If you have excess liquid in the pan at this point, drain the liquid out and then return to the pan to the heat.
5. Drain the kelp noodles and wring the zucchini noodles gently with a few paper towels to release any excess moisture (make sure to get out as much moisture as you can). Add the kelp and zucchini noodles to the pan along with the carrots and green onion. Stir to combine.
6. Make a well in the center of the pan by pushing all of the noodle mixture to the sides. Pour the whisked eggs into the center and scramble until they are cooked. Mix the eggs into the noodle mixture.
7. Pour about 2/3 of the sauce into the pan and toss with the noodles to combine. Taste and add more of the sauce to your liking.
8. Place on serving plate and top with the toasted cashews and the chopped coriander or cilantro (optional). Serve with the lime wedges on the side, any extra sauce, fish sauce, coconut aminos, and your favorite chili sauce or hot sauce.
1 package kelp noodles
- 3 medium sized zucchinis, julienned or cut into noodle shapes (using a spiral vegetable slicer)
- 1/2 cup raw cashews, chopped small (for topping)
- 3 Tbsp. lard/bacon fat or tallow
- 1 1/2 pounds boneless, skinless chicken breasts, cut into small bite sized pieces
- 2 medium sized shallots, finely chopped
- 5 cloves of garlic, chopped
- 3/4 cup chopped green onion
- 3 carrots, julienned
- 4 eggs, whisked
- 1/2 cup fresh coriander or cilantro, chopped (optional, for topping)
- 1 lime, quartered (for serving)
- Sea salt
- Ground black pepper
SAUCE:
- 5 Medjool dates, pitted
- 5 Tbsp. fish sauce
- 5 Tbsp. coconut aminos
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. fresh lime juice
- 3 Tbsp. raw honey
- 3/4 tsp. ground ginger
- 1/2 tsp. cayenne pepper (or more if you like more heat)
Equipment:
- Large skillet or wok
- Stirring spoon
- Cutting board
- Kitchen knife
- Spiral vegetable slicer
- Food processor
- Measuring cups
- Measuring spoons
Directions:
1. Prepare vegetables. Rinse kelp noodles and place in a large bowl of warm water to soak. Place zucchini noodles in a strainer int the sink and toss with a few dashes of sea salt. Allow the noodles to sit and release their excess moisture.
2. Combine all sauce ingredients together in a food processor or blender. Mix until well combined and no chunks remain. Set aside.
3. Place a large skillet or wok over medium high heat and add the chopped cashews and stir until they are light brown. Transfer to a small bowl and set aside.
4. Add the lard/bacon fat or tallow to the pan and allow to get hot. Season the chicken breasts with a little sea salt and black pepper and add to the pan. Cook for about 3 minutes, stirring frequently. Add the shallots and garlic and cook for another 3 minutes or until the chicken is cooked through, stirring frequently. If you have excess liquid in the pan at this point, drain the liquid out and then return to the pan to the heat.
5. Drain the kelp noodles and wring the zucchini noodles gently with a few paper towels to release any excess moisture (make sure to get out as much moisture as you can). Add the kelp and zucchini noodles to the pan along with the carrots and green onion. Stir to combine.
6. Make a well in the center of the pan by pushing all of the noodle mixture to the sides. Pour the whisked eggs into the center and scramble until they are cooked. Mix the eggs into the noodle mixture.
7. Pour about 2/3 of the sauce into the pan and toss with the noodles to combine. Taste and add more of the sauce to your liking.
8. Place on serving plate and top with the toasted cashews and the chopped coriander or cilantro (optional). Serve with the lime wedges on the side, any extra sauce, fish sauce, coconut aminos, and your favorite chili sauce or hot sauce.
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